Quick Southern-Style Baked Beans


“Insanity is doing the same thing, over and over again, but expecting different results.”

This recipe and photo are from http://thepioneerwoman.com/cooking/2009/08/the-best-baked-beans-ever/
recipe by Pam Anderson

Serves up to 18

  • 8 slices bacon, halved
  • 1 medium onion, cut into small dice
  • 1/2 medium green pepper, cut into small dice
  • 3 large cans (28 ounces each) pork and beans
  • 3/4 cup barbecue sauce
  • 1/2 cup brown sugar
  • 1/4 cup distilled or cider vinegar
  • 2 teaspoons dry mustard or 2 tablespoons Dijon

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

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Three-Bean Salad with Chickpeas and Kidney Beans

 

“A childhood without books – that would be no childhood. That would be like being shut out from the enchanted place where you can go and find the rarest kind of joy.” –Astrid Lindgren

  • 1 cup red kidney beans
  • 1 cup white kidney beans
  • 1 cup chick peas
  • 3/4 cup finely chopped onion or scallions
  • 1/2 tsp finely chopped garlic
  • 2 TBSP finely chopped parsley
  • 1 small green pepper, seeded and coarsely chopped
  • 1 tsp. salt
  • freshly ground pepper
  • 3 TBSP wine vinegar
  • 1/2 cup olive oil

DIRECTIONS

  • Drain beans of all of their canning liquids, wash them thoroughly under cold running water, drain again, and pat dry with paper towels.

  • In a large bowl, combine the beans, the chopped onion, garlic, parsley, and chopped green pepper.

  • Add the salt, a few grindings of pepper and the wine vinegar. Toss gently with a large spoon. Pour in the olive oil and toss again. This salad will be greatly improved if it is allowed to rest for at least an hour before serving.

Puerto Rican Beans and Rice

Ingredients:

Servings:

  • 1/2 cup chopped lean ham
  • 1/2 cup chopped onion
  • 1/2 cup green bell pepper
  • 1/2 cup chorizo sausage, optional
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 (19 ounce) can red kidney beans, rinsed
  • 1 (8 ounce) can unsalted tomato sauce
  • 1 tablespoon Tabasco sauce
  • 2 cups uncooked white rice
  • 1/2 teaspoon salt

Directions:

Prep Time: 5 mins       Total Time: 40 mins

  1. Over medium heat, heat oil in a large saucepan.
  2. Add ham, chorizo, onion and green pepper, garlic and cumin.
  3. Sauté until vegetables are tender.
  4. Add beans, tomato sauce and Tabasco sauce.
  5. Simmer for 5 minutes.
  6. Add in remaining ingredients and 4 cups water.
  7. Bring to boil.
  8. Reduce heat, cover and simmer until rice is tender.

Crockpot Cowboy Beans

“Protect your enthusiasm from the negativity and fear of others. Never decide to do nothing just because you can only do little. Do what you can. You would be surprised at what “little” acts have done for our world.” ― Steve Maraboli

1 lb. lean ground beef
3/4 lb. bacon, chopped
1 cup chopped onion
2 cans (16 oz. each) pork & beans
1 can (16 oz.) kidney beans, drained
1 can pinto beans, drained
1 cup ketchup
1/4 cup brown sugar
1 TBS liquid smoke
3 TBS white vinegar
1 tsp salt
1 tsp pepper

Brown meat; drain and put into crock pot. Brown bacon and onions; drain and add to meat. Combine all remaining ingredients in crock pot and stir well. Cover and cook on low heat 4-6 hours, depending on your schedule. Can simmer on low for up to 9 hours.  –Bloggingitswhatsfordinner.

Cheesy Broccoli Rice

Cheesy Broccoli Rice

Serves 6-8.

  • 1 lb pkg. frozen chopped broccoli
  • 1 can condensed cream of mushroom soup
  • 1 jar Cheez Whiz
  • 1 cube butter (1/2 cup)
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1 1/3 cup Minute Rice (uncooked)

Sprinkle the frozen broccoli, rice, celery and onion in a 13×9 baking dish. Melt the butter, Cheez Whiz, and mushroom soup in a medium saucepan. Pour over the other ingredients. Mix well. Cover with foil and bake in a 350 degree oven for 45 minutes, or until rice is done.

This recipe is a great side dish but also can be made the main dish if you add a pound of diced cooked chicken breast.

Rice with Summer Squash

Ingredients:
1 cup chopped carrots
1/2 cup chopped onion
1 tablespoon butter
1 cup reduced-sodium chicken broth or vegetable broth
1/3 cup uncooked long grain rice
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium yellow summer squash, chopped
1 medium zucchini, chopped
Directions:
In a saucepan coated with cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes.
Stir in the yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender. Yield: 4 servings.

Grandma’s Green Bean Casserole

Ingredients:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1/4 cup minced onion
  • 1 cup sour cream
  • 2-3 lbs. fresh green beans steamed
  • 2 cups shredded sharp Cheddar cheese (or more if desired)
  • French’s Dried Onions or 1/2 cup crumbled buttery round crackers
  • Coarse ground pepper (to taste)

Preheat oven to 350 degrees F.  Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream.  Add steamed green beans to the mixture and stir to coat.

Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. Sprinkle with French’s Dried Onions or the crumbled buttery round crackers.  Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

 

Squash Casserole

April Smith shared this recipe with me when our families shared Thanksgiving Dinner in Florida.

Ingredients:  

  • 4 lbs yellow squash
  • 1/2 cup water (for cooking)
  • 1 med onion
  • 1/2 stick margarine
  • 1 tsp pepper
  • 1 can mushroom soup
  • 1 tbsp salt

Slice squash and onion in saucepan. Cook in water over medium heat about 20 min. Drain. Mash and add other ingredients, place in baking dish and cover top with 1 cup grated American cheese. Bake at 350 degrees for 20 minutes.

Oven Roasted Asparagus

I got this recipe from The Pioneer Woman Cooks.
Preparation Time: 5 minutes/Cook time: 15 minutes/Serves: 4

Ingredients:

1 bunch Asparagus

4 Tablespoons (up To 5 Tablespoons) Olive Oil

Kosher Salt To Taste

Freshly Ground Black Pepper, To Taste

Preheat oven to 425 degrees.

After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.

Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven.

Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.

Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it.

Fried Zucchini

Ingredients:

2 to 3 zucchinis sliced in 1/4 inch thick slices
1 cup of crushed Ritz cracker crumbs
1 egg beaten with a little bit of water
3 Tbs. of flour
2 Tbs. of lemon pepper
1 tsp. salt
1 tsp. garlic powder
1/4 cup butter
1/4 cup olive oil

Dip zucchini slices into the flour, egg, then cracker mixture.

Heat oil and butter in a frying pan and add breaded zucchinis.

Season with salt, garlic powder and lemon pepper.

Be generous with the lemon pepper, this adds a lot of flavor.

Cook over med to low heat slowly until the zucchini is tender.

Serve as is or top with marinara sauce and grated mozzarella cheese. –From Hub Cafe in Heber City, Utah.